What do beets, spinach, onions, and vinegar all have in common? Aside from the makings of an amazing salad, which we’ll discuss a bit later, they also create some very attractive, Eco-friendly Easter eggs.
Take red and yellow onion peels for example, instead of tossing them into your compost pile, try soaking them in a little distilled vinegar, wrap them around a hard boiled egg, and see what a lovely pattern they’ll leave on its shell (front two eggs in photo).
Let’s move on to the beets. Boil two fresh beets in enough water to cover them completely. After 30 minutes or so, remove the pan from heat and allow to cool completely. Once cooled, place a hard boiled egg in a coffee mug and submerge with beet juice and vinegar. You’ll want to watch the egg closely as it will dye in stages. Ten minutes will produce a soft pink color with deeper pink dimples. A few minutes later it will turn a reddish brown color, much like brown farm eggs. But when soaked for an entire thirty minutes the egg turned a beautiful deep rose’ color (egg in back right corner of the photo).
Now, for my very favorite natural dye, spinach. Why? Because spinach produces the most versatile color spectrum of all the plants I’ve used. I tested six eggs, each with varying soaking times, and the colors ranged from a soft blue-green to a dark fennel, and many had speckles or a marled pattern, also. I chose the egg that spent the least amount of time in the spinach juice mixture to display in the back left corner of the photo.
But wait! A gorgeous, Eco-friendly Easter egg display isn’t all you can make. How about that delicious beet salad I mentioned earlier? Just slice the cooked beets and serve them over an assortment of salad greens, baby spinach, and onions, and dress with balsamic vinegar. Now these are some recipes worth saving! -Pun intended 😉
Project provided by: Tess Gardner of Slow Cooking Kitchen